Apricot and Blueberries tart - easy Venetian homecooking recipe

Back to the oven... a quiet Saturday morning, slightly rainy and chilly, blueberries and a few apricots gave me the inspiration for an easy tart, ready for tea-time, waiting for tomorrow's Regata Storica.

Here are the ingredients you will need:

  • 2 eggs
  • 120g sugar
  • 125g ricotta cheese
  • 100g plain yogurt
  • 5 apricots
  • a handful of blueberries
  • 100cc sunflower oil
  • 1/2 bag baking powder
  • 120g flour
  • brown sugar to dust

Whisk the egg whites until very stiff, put them in the fridge; pre-heat the oven at 175°C. Beat the egg yolks with sugar, add ricotta cheese and yogurt until you obtain a foamy mousse, then pour the oil little by little, always mixing with electric whisks. Add the baking powder and the flour, little by little, then the egg whites with a spatula. Grease a tart mould, wash the fruits and chop the apricots in small dices. Gently add the fruits to the dough and stir with the spatula. Pour the dough into the mold, dust with brown sugar and bake for about 35 minutes. Soft and yummy!